Fish Cakes

More old fashioned, budget friendly food. This time fish cakes. According to a friend who happened to 'pop in' fish cakes are something that her nanna used to make. They may be a bit daggy but they are still yummy.

These are a good way to use up leftover mashed potato, keep a can of salmon or tuna and a packet of panko crumbs in the pantry and they can be made quickly.  I usually make them into a flat hamburger size, however, they are also good made into little bite sizes patties for finger food. Sometimes I add a a teaspoon or two of Thai curry paste to the mixture - I bet her Nan never did that.

Fish Cakes

1 cup cold mashed potato 1 tin salmon (approx 170 g), drained 1 egg yolk 1 pkt Panko /Japanese breadcrumbs

freshly ground black pepper oil for shallow frying Optional Finely grated rind/zest of half a lemon

Method

Combine, potato, salmon, egg yolk, pepper and lemon zest if using, mix well.

Add enough breadcrumbs to form a stiff mixture (1/4- 1/3 cup), making sure that the crumbs are evenly mixed throughout the fish mixture.

Form into four to six patties, flatten to approximately 1.5 cm thick.

Spread some crumbs onto a piece of kitchen paper/ plate and press the patties into the crumbs, using more crumbs as required. This will give a very light crumb surface. If you prefer thicker crumbs you will need to crumb with flour, egg wash and then crumbs. 

Refrigerate for half an hour or longer to allow the crumbs to firm up.

Heat some oil in a fry pan. Place fish cakes in hot oil and shallow fry until golden brown on both sides.

Drain on paper towel.

Serve hot with lemon wedges and a spoonful of tartare sauce.